Tag: Organic acid

Over 90% of the world's citric acid, a key component in producing potassium citrate, is manufactured through microbial fermentation. This essential chemical compound is not mined from the earth but is a potassium salt of citric acid. Its creation involves neutralizing citric acid with a potassium base, leading to a white, odorless, crystalline powder used widely in food and medicine.

Malic acid, an organic compound first isolated from apples in 1785, is responsible for the tart, sour taste in many fruits. Knowing what foods contain the most malic acid can help you add this important nutrient to your diet to support cellular energy production and overall health. This versatile acid is naturally found in a wide variety of produce, with some sources being particularly concentrated.

According to the U.S. Food and Drug Administration (FDA), malic acid is a substance that is "Generally Recognized As Safe" (GRAS) for consumption in food at levels consistent with good manufacturing practices. This natural compound is found in many fruits and vegetables, and is widely used as a food additive.

According to the U.S. Food and Drug Administration (FDA), tartaric acid is classified as Generally Recognized As Safe (GRAS) for use in food, provided it follows good manufacturing practices. This naturally occurring organic acid, found in many fruits like grapes, has a long history of safe use in culinary applications.

The chemical world is full of names that can sound similar, causing confusion for many, and the question of whether vinegar is citric acid is a perfect example. While both are common kitchen acids with a sour taste, they are fundamentally different compounds with distinct properties and origins.

While fats and proteins are famously high in calories, a gram of citric acid contains approximately 2.5 calories. This may come as a surprise to many, leading to the central question: do acids have calories and what does that mean for your diet?

Lemon juice, known for its powerful tartness, contains the highest concentration of naturally occurring citric acid among all citrus fruits. This organic compound is primarily responsible for the characteristic sour flavor, revealing exactly which acid is included in lemon.

While it is a common misconception, pyruvate is not considered a carbohydrate but rather a crucial organic compound positioned at the crossroads of several metabolic pathways. This vital three-carbon molecule serves as the end product of glycolysis, the process that breaks down glucose.

Lemons and limes contain the highest concentrations of naturally occurring citric acid, with some varieties having up to 8% of the fruit's dry weight consisting of the compound. For those seeking to add this beneficial organic acid to their diet, understanding what is a good natural source of citric acid is the first step toward finding it in whole foods and beverages.

First isolated from apple juice in 1785 by Carl Wilhelm Scheele, malic acid is a dicarboxylic acid that is essential for cellular energy production. If you're wondering what's another name for malic acid, the answer varies from its common moniker, 'apple acid,' to its more technical chemical designation.